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Secrets of meat curing and sausage making; how to cure hams, shoulders, bacon, corned beef, etc., and how to make all kinds of sausage, etc. to comply with the pure food laws

by: Heller, B., & co., Chicago. [from old catalog]

Publication date: 1922

Topics: Meat industry and trade, Sausages

Publisher: Chicago, B. Heller & co.

Collection: library_of_congress; americana

Contributor: The Library of Congress

Language: English

Item Size: 453.2M

302 p. 16 cm

Addeddate: 2010-08-02 11:57:07

Call number: 9663848

Camera: Canon 5D

External-identifier: urn:oclc:record:1084952899

Foldoutcount: 0

Identifier: secretsofmeatcur05hell

Identifier-ark: ark:/13960/t0ms4gb5h

Identifier-bib: 00089469053

Lccn: 23004553

Ocr_converted: abbyy-to-hocr 1.1.37

Ocr_module_version: 0.0.21

Openlibrary_edition: OL24349993M

Full catalog record: MARCXML

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